Scottish Pancakes

Hi-yo! Happy start to the week, friends!! We’re welcoming this beautiful Monday with a stack of Scottish (uhh, ha?) Pancakes!

Do you know how many loops, hoops, and whatnot I had to go through to get this recipe? MANY!

Lemme tell you how all this got started.

One word. Pinterest.

Sometime last year I saw this beautiful stack of pancakes in my Pinterest feed and I was drawn in immediately. I was ready to make it, eat it, love it!

As I clicked over, giddy as can be, I was led to a site that had me click over to another site, to then click over to another and then another… arrrrgh. Darn you, internet! Help a girl out! I almost LOST it! But, fortunately, one more click did the trick. Finally, I had the recipe.

As soon as I started to work on said recipe in my kitchen, I thought, this looks way too familiar… and it was! I had made that recipe once before and it was La Fuji Mama’s recipe for Japanese Hotcakes. Delicious hotcakes, by the way, but the pancakes I was looking for were not those. Back to the drawing board.

Are you sick of my story, yet?? Think about how I felt! Just work with me here.

Several hundred google-searches later, I found what I was looking for. FYI: “very tall fluffy pancakes” = 74,800 google results.

Soon after nailing it down, I called my 1/4-Scotch uncle to ask about these pancakes. The dude gave me the recipe in less than 2 seconds. He knew exactly what I was talking about! He’s also a trained chef, so this question worked out in his favor.

However, his recipe was all in grams and he lost me. When I asked about translating all that to cups, he said, “Bakers work with grams“. Okey, dokey, then… Good thing I’m not a trained baker!

Buuut, I had no choice! Everywhere I looked for Scottish Pancakes, it was all in grams. So I whooped out my kitchen scale and got to work. While all that worked out perfectly, and the pancakes came out so deliciously tall, I still was not satisfied with the height.

Therefore, my dear friends, I did the next best thing. I whooped out my biscuit cutter, I then poured the batter inside the cutter and VOILA! The tallest pancakes in all the world are right before your eyes! Thus, if you are not satisfied with the tall pancakes that this batter produces, bring out the biscuit cutter. It works wonders. Obvi.

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Comments

Just NO. Scottish Pancakes are NOT tall like that at all. They are much flatter and eaten with butter and jam. My Granny and Grandpa never made them this way nor do any of the bakeries in Scotland. I have eaten Scottish Pancakes all my life these are definitely not them. Sorry.

Please correct the flour ingredient measurement in the recipe so that it correctly reads 3/4 cup flour plus one tablespoon plus 2 teaspoons instead of 1 cup plus one tablespoon plus 2 teaspoons. If I hadn’t read the comments, I would have made the mistake others mentioned. Thank you

I think you made a typo concerning the flour. It says 200g of flour to get 1-1/2 cups, and 300ml (which can be converted to 300g) to get 1-1/4 cup of milk. The conversion to cups is might be what’s throwing people off because 200g is 3/4 of a cup and plus the tablespoon and 2 teaspoons. The conversion of the milk is accurate, but It looks a little confusing for those who don’t know whether to have more milk than flour, or vice versa. People have probably been getting dense pancakes from adding too much flour. So from your experience with the recipes, Is it better to have more milk than flour, an equal amount of both, or more flour than milk?

Hi Elizabeth!! You know, I think you might just have solved the mystery that I haven’t been able to figure out!! I use a kitchen scale, always, and that is why I never even thought to look at what I typed up. Thank YOU soooo much for your input! I SO appreciate it. The recipe that I have from my uncle is 200 grams flour and 300 ml milk. That is always what I go by and it works out perfectly. I just couldn’t figure out why everyone else was having a problem. :-/ I wish the whole universe would stick to cups and tablespoons. 😉 All bakers are about to kill me. haha

Thanks for sharing! I was super excited to make these pancakes. Unfortunately, they didn’t turn out the way that I expected. I was super surprised that there was no acidity (buttermilk of yogurt) to react with the baking powder in a “fluffy” pancake recipe. I followed your recipe exactly (minus using a biscuit cutter), and I got pancakes that were anything but fluffy…they were super dense and darn near impenetrable! When I was cooking them, I didn’t even see any bubbles come through because they were so thick.

They were still edible and pretty ok in flavor, just not what I was expecting. Not sure where I went wrong…

Hi Cierra! That’s pretty much the big difference I think in American Pancakes versus Scottish; they don’t use buttermilk. In as far as why the pancakes came out dense, I can only guess and say that maybe you overmixed? Overmixing results in tough, rubbery, flat pancakes. That’s just a guess. I’m sure you did everything according to the recipe, but perhaps you now know you’re not a fan of Scottish Pancakes! 😀

baking powder doesn’t need an acid — baking soda does. If they were flat, perhaps in addition to overmixing, you might have “old” baking powder. If you google these items (the recipe) you will note that there are MANY recipes that use this much baking powder. These are NOT American pancakes. Look for something different. Good luck in being open-minded and seek new and exciting things to eat!! I love what other cultures bring to the table. 🙂

I’m sorry they didn’t meet your standards. Keep in mind, though, we all have different tastes, and judging by all the comments on this recipe, I think you will find a mix of good and bad. Have a great weekend!

Hi. As the first reviewer mentioned, you have listed “1” egg in your original translated recipe however in a reply to another reviewer you say your uncle’s exact recipe called for 2 eggs. If someone doesn’t read the reviews before starting I think they will end up very unhappy with their results. Hoping you can correct it.

Thank you, Lorrie, for pointing that out! I am pretty sure that I updated the recipe a while back, but you never know. Sometimes, when we have to update our websites or blogs and recipe cards, things get lost in the shuffle. Again, thank you for chiming in! Have a great weekend ahead!

Hello: It appears there is a typographical error in your recipe: the ingredients lists “1 large egg”. In the instructions this is what is typed: “Combine eggS and milk”. Eggs PLURAL. Please email me as I won’t be back to the c omputer for sometime. Please correct the error. I whisked one more egg an combined it with the very very thick batter. It now has a workable and batterlike texture it lacked before. Thank you. Alison

this are the best pancakes ever!!!!!!!!!!!!!!!! finally fluffy ones and super good .thank you and thank your uncle. i followed the recipe and they turned out perfect, no more regular pancakes. this are no 1 in the world.

HI Jenny! I honestly don’t know why the turned out flat. But I’m really sorry that they did. 🙁 About the “plain” part; you can just add whatever fixings you want – chocolate chips, dried fruits, nuts, more cinnamon, etc…

these look amazing! I have celiac and would love to make the gluten free. I sub gf flour mix for the all purpose flour but kept everything the same this morning. However they were pretty flat. 🙁 any idea on what else I should change to make them like they should be? Thanks! I did use cookie cutters for form, but they still didn’t rise as high. Nonetheless, they were loved by all even with all their flatness! Ha! 😉

Hi Laura!! I’m sorry they went flat! :((( At least they were still delicious! 😉 So here’s what I know about GF pancakes – you have to include tapioca starch as well as potato starch and use brown rice flour to get these pancakes to rise up. One of my friends that’s also Gluten Free uses the following recipe: 3/4 cup brown rice flour * 1/4 cup tapioca starch * 1/4 cup potato starch * The above is just for the “flour”, keep everything else the same. Does it make sense? I hope! :))) Let me know!

I made these too and they did not rise very much. And used the same ingredients in the recipe. My baking powder is supposed to be good till 2017. I whisked the egg and milk with my mixer with one whisk. I have a cheap mixer . . . so it will only hold one. I did it for 30 seconds to make up for only having one. Also, I sifted my flour and scooped into the measuring cup. What do you think I did wrong?

HI Laurel! In the post I mention how I used a biscuit cutter to get them as tall as you see them in the pics; did you use a biscuit cutter, as well? If you were looking for that type of rise, then you’d have to do as I did. However, if they came out completely flat, which they shouldn’t have, then I honestly don’t know what to suggest. My honest apologies.

HA! I was suckered in by the same picture! I contacted the blog that was linked to the pic and she had no idea where that pic came from. She did a reverse search and sent me the link. I love that you posted this recipe! I’ve been dying to try them since I saw the SAME pic on Pinterest.

Hi Ozge! The recipe I have here is the exact way that it was given to me so I only have the flour in grams and the milk in milliliters. 1 tablespoon baking powder comes out to roughly 14 grams. I hope that helps!

So… i just tried making these, and they didn’t rise at all. I followed the recipe exactly, i didn’t forget the baking powder, but they’re super flat. I don’t have a biscuit cutter, but I’m gonna go get one. I’m not letting it beat me! Any advice, however, would be appreciated.

Hi! So they came out flat?! Hmmmm… With that much baking powder, they should not be flat. Is your baking powder old? Did you let the batter rest? The biscuit cutter will definitely help, but even without it, they should be fluffy and tall, not flat. Did you by chance flatten them when you flipped the pancake over? It’s okay to press on it lightly, of course, but not too much; just enough to give it shape. Not sure what else could be the problem. Definitely check the date on the baking powder, though.

Wow, you were committed to making these pancakes haha!! I can relate – if I’m on a mission, I do not surrender until I find what I am looking for!! Your pancakes look fantastic. Only a few more hours until breakfast… 😉

Yuuuum! I don’t think I’ve ever seen pancakes that fluffy! My husband’s Scottish so I should probably make these for him. He also puts ketchup on French toast which is supposedly a Scottish thing. I had no idea.

Whoa – what a journey; I hate when a site makes you click to another and so on. I just give up and delete the pin – yup forever and its a goner for me. Good for you to keep looking and yes, just reading along sounds super tiring. Like the gram part of the story – most of my stuff always starts out in grams somewhere down the line and to me it often makes so much more sense 😉

Trackbacks

[…] diethood.com These are probably the fluffiest and the highest of the all pancakes you’ve ever made! Scottish pancakes are totally outstanding and appetising with that unbelievably soft and ultra fluffy texture, and they as simple to make as any other pancakes! Try out this recipe for terrifically tasty and super high Scottish pancakes. […]

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